There is something about polenta that just begs to be topped with sumptuous, melt-in-your mouth delights. I infused the cooking water with dried mushrooms and bay leaf for the polenta while it bubbled away and thickened. Then, tendrils of fresh Parmesan cheese were twirled in. At this point, I would’ve been quite satisfied eating just a bowl of this but did I stop there? Oh no, no, no. A quick braise of artichokes in butter and cream finished this off, creating a melodious combination of rich meatiness and ethereal suppleness. This dish is best enjoyed with a full heart and an even fuller glass of white wine.

An easy and luxurious dinner to end the evening, this polenta with mushrooms and Parmesan served with artichokes braised in cream has a heavenly mouthfeel and deep, rich flavor. Wonderful with a glass of white wine.

Ingredients

For the polenta:

2 cups water

2 tablespoons butter

2 small pieces dried mushroom

1 bay leaf

3/4 teaspoon salt

1/2 cup polenta

2 tablespoons grated Parmesan cheese

For the artichokes:

1 can artichoke hearts, drained

2 tablespoons butter

S+P

1/3 cup heavy cream

Fresh parsley

Red pepper flakes

Instructions

For the polenta:

In a small saucepot set over medium heat, add the water, butter, mushrooms, bay leaf, and salt. Once it comes to a slight boil, slowly pour in the polenta and stir. When it returns to a bubble, lower the heat to simmer and cover; stir often. Let cook for about 20 minutes. When it's finished, discard the mushrooms and bay leaf. Mix in the Parmesan cheese.

For the artichokes:

In a medium-sized saucepan set over medium heat, melt the butter. Toss in the artichokes to cover with butter and season with salt and pepper. Let the artichokes brown slightly with the butter. Pour in the cream, lower the heat and let simmer for 5 minutes.

To serve, spoon polenta onto plate and spread out. Top with artichokes and cream; garnish with parsley and sprinkle with red pepper flakes.